The Temple of Bague Wasting bandwidth since 1997 - Now in our 27th wasteful year!
Ramblings / 26 March 2018 / John / 2
Oh dear. I haven’t really been keeping my blog very current, have I? I guess things have been a bit strange over the last few months. I think that’s what the Chinese curse about interesting times means. It has certainly been interesting. But one door closes and another eighteen open. Sometimes you just have to
Noms / 26 September 2016 / John / 2
Well, Lorne Sausage (or square sausage, if you like) is a staple of the Scottish breakfast and it’s particularly awesome. This is my take on it, including a sage & onion mix and basic crumb coating that my local butcher used to add when I was a wean 🙂 Ingredients: 750g minced (ground) pork &
Noms / 1 September 2016 / John / 0
I think this is more of an Italian-American dish that straight Italian – someone who knows will no doubt tell me. It’s similar to a Lasagne, but without the need to make two sauces. It’s cheap, it goes a long way and it’s delicious. So, here’s what’s needed. 500g hot Italian sausage (mix together 500g
Noms / 14 August 2016 / John / 0
This is a lightly spiced sausage meat which works great for any red meat-based Italian food (your lasagnes, bolognese and what have you) as well as for stuffing into skins if you’re so inclined. A word about the ground pork / port mince first, though; if you’re going to use a packet from the supermarket,
Game Diary / 18 July 2016 / John / 0
Look! I’m not Bague! I’m Chewbury! And I’m a bloke! This is a direct result of the Rath Heart Armour making me look like a cupcake in MH4U. Oh Lordy! It’s a new Monster Hunter game. And I haven’t even reached G-rank on MH4U yet! Well, that’s embarrassing! Anyway, all is not lost! Just like
Hello all. So, I’ve been experimenting a lot with curry cooking the way it’s done in British Indian Restaurants. These dishes have a unique taste and texture of their own, distinct from traditional Indian and Pakistani cooking. I expect this has come about from a requirement to rapidly produce a wide range of dishes in as short
So, in most of the BIR style curry recipes I make, I use what’s called a “mix powder”. This is just a blend of the spices common to just about every British style curry there is. It’s easy. Just punt the following spices into a jar, shake ’em up, and you have mix powder. 4
Brewing / 27 March 2016 / John / 0
So, those lovely, lovely gentlemen at Basic Brewing Radio recently produced a recipe for a session Witbier called Rye Wit. It’s basically a low alcohol and low calorie Witbier comprised of 75% wheat malt and 25% rye malt, with the majority of the hop flavour and aroma coming from a late addition of citra. It sounded
Game Diary / 27 January 2016 / John / 0
It’s woefully out of date. I have actually played some things, but I’ve also been evil and added (many) more. I’m going to sit down tonight and update it, then dress in sackcloth and ashes for a month and actually stick to it. 2015 was insane for gaming.
Brewing / 21 December 2015 / John / 0
So, I’ve finally tracked down what appears to be a fairly accurate reproduction of one of my all-time favourite beers. It was a plain ol’ Best Bitter made by a brewery called Robinwood Brewery. They operated for a fairly brief amount of time, between 1988 and 1994, but produced what I believe is the best